I've found that Thai food contains the most gluten-free options. Of course, there are lots of stir-fried dishes that use a soy sauce base as well, but some classic Thai dishes do not use soy sauce.
Pad Thai, for example, is a noodle dish made with rice noodles that typically uses a sweeter sauce with no soy sauce. There are also popular soups (e.g., tom yum) and meat dishes (e.g., BBQ chicken) that don't use soy sauce, although be sure to ask about fish sauce. Also beware of peanut sauce, as there is often soy sauce mixed in.
These tips touch on East Asian dishes that are popular in restaurants in the United States and are generalizations. If you go to a more authentic, regional, or upscale restaurant, you will likely find lots of other dishes, and some of these could be gluten-free.
At many of these Asian restaurants, especially the more authentic ones, language can also be an issue. My advice is to mention gluten-free but then to ask about specific ingredients like soy sauce, fish sauce, wheat flour, breadcrumbs, panko, etc.
If you have celiac or extremely sensitive, also watch out for cross-contamination at the table. Many of these cuisines are served family-style, so be sure that each dish has its own serving spoon and that your companions don't double-dip utensils.
Eating out at East Asian restaurants on a gluten-free diet is challenging — believe me, I've tried for many years to make it work. But it is doable.
Do your prep work and call ahead, and if all else fails, ask for plain steamed vegetables and bring your own sauce.
You can also learn to cook your favorite Asian dishes at home using gluten-free tamari. There are lots of options; you just have to do a little prep to make them work!